Zeng Cuiyan, Zhang Xueru, Zhang Junxia, Pan Shuiyan, Chen Keqin, Fang Yulin
College of Enology, Northwest A&F University, Yangling 712100, China.
Foods. 2025 May 11;14(10):1705. doi: 10.3390/foods14101705.
A lack of distinctive features has become a significant factor limiting the development of kiwi wine. However, the rapidly growing trend of healthcare-oriented composite fruit wine with health functions and diverse flavors presents a way to address this issue. A kiwi wine fermentation method was investigated by incorporating the medicinal and edible fruits of Cornus officinalis. The results indicate that adding Cornus officinalis introduced a unique component known as iridoid glycosides to the wine. Additionally, the concentrations of phenols, total iridoid glycosides, and most aroma compounds in the wine increased after the addition of crushed Cornus officinalis following alcoholic fermentation. As the proportion of Cornus officinalis in the kiwi wine rose, so did polyphenolic substances and total iridoid glycosides; however, this diminished the wine's clarity. Additionally, a yeast addition of 200 mg/L demonstrated optimal fermentation capabilities, and a bentonite addition of 1.1 g/L exhibited an outstanding clarifying effect. These results not only enhance nutritional value and quality but also provide a theoretical foundation for the production of high-quality Cornus-kiwifruit composite wine.
缺乏独特风味已成为制约猕猴桃酒发展的一个重要因素。然而，具有保健功能且风味多样的保健型复合果酒迅速发展的趋势为解决这一问题提供了一条途径。通过加入山茱萸的药食两用果实，研究了一种猕猴桃酒的发酵方法。结果表明，添加山茱萸使葡萄酒中引入了一种名为环烯醚萜苷的独特成分。此外，在酒精发酵后加入粉碎的山茱萸后，葡萄酒中酚类、总环烯醚萜苷和大多数香气成分的浓度都有所增加。随着山茱萸在猕猴桃酒中所占比例的增加，多酚类物质和总环烯醚萜苷的含量也随之增加；然而，这降低了葡萄酒的澄清度。此外，添加200 mg/L的酵母表现出最佳发酵能力，添加1.1 g/L的膨润土表现出出色的澄清效果。这些结果不仅提高了营养价值和品质，还为高品质山茱萸-猕猴桃复合酒的生产提供了理论依据。
